[cwcdesign]

When I went to rinse the wreath pan for measuring the water, I discovered a recipe for a rum wreath cake inside. Looking at the quantities, I think the recipe I have for my cranberry almond coffee cake will fit nicely. I'm wondering if Cass will concur.
The ingredients for the wreath rum cake
1 cup plus 2 tablespoons butter, softened
1 cup plus 2 tablespoons sugar
2 eggs
1 ½ teaspoons vanilla
½ cup dark rum
2 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
3/4 cup whipping cream

For the cranberry almond coffee cake
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
2 eggs
2 teaspoons almond extract
1 ½ cups sour cream

Note that the coffee cake is baked in a 10 inch tube pan - you layer ½ the batter, then a can of cranberry sauce and then the rest of the batter. I have made this recipe many times and it is always a hit. The one difference I might make with baking it in the wreath pan is instead of chopped almonds, I may coat the pan with almond flour.

Both cakes get syrup and glaze

Thanks for your help!!!!!

[cwcdesign]

On Monday night I made a gluten-free ginger pear cake as a test for our bake sale. One of my friends has a later in life gluten intolerance. So we took a small slice and she took the rest to a group cooking for the sale. I used KAF measure for measure flour. I liked this recipe partly because I didn't have to pull out the stand mixer.
The recipe said to bake it for an hour and I baked it for 45 minutes and tested it - the tester came out clean.

As for taste, we thought it needed some ground ginger - it has ripe pear and crystalized ginger - but the texture was a little gooey. I think I should have baked for the full hour - that may be a difference between baking with regular flour and gluten free flour. I am going to make a loaf or 2 with my changes for the sale.

And, I will not be attempting it in the wreath pan, but I have another recipe I've made many times that I'm going to post for Cass to adjust for that pan, after I measure the water in it.

[cwcdesign]

We had leftovers and Harris Teeter freshly made pizza Sunday through Tuesday. Yesterday I tried a recipe for turkey and stuffing meatballs from one of my favorite sites. She used dried cornbread stuffing - I went with the PF Herb Stuffing since that says Thanksgiving in our house. We liked them but all agreed that there wasn't enough stuffing in them for our taste; an easy fix.

I thought the leftovers tasted better last night even reheated in the microwave. Still think it needs more stuffing mix and probably s&p. Although I wouldn’t make it often, it’s a nice recipe to have on hand for a change. I can post the link if anyone’s interested.

• This reply was modified 8 years ago by cwcdesign.

[cwcdesign]

Thank you all. Not quite sure why I couldn’t figure that out - I’ll chalk it up to exhaustion. Since I lan to bake a sample ofthecake I wntto use in a loaf pan first, I can measure the batter before I put it in the loaf pan.

[cwcdesign]

Yesterday, I baked a big batch of KAF fudge brownies to take to a party this afternoon and to work at the Lighthouse tomorrow - we are decorating the tree for our open house this coming Saturday.

[cwcdesign]

Let's see - on Thursday I made meatloaf and roasted asparagus and Nate made mashed potatoes. On Friday, I made sheet pan fajitas and yesterday, I tried a recipe for spinach lasagna roll-ups (same recipe on allrecipes and taste of home) to see if it would work for frozen casseroles for our bake sale. We taste tested the cheese/spinach filling and decided to use a teaspoon of kosher salt, ½ teaspoon Penzey's ground pepper and ½ teaspoon nutmeg - the recipe only called for a quarter of each and it was bland. We also added a couple of tablespoons more of parmesan. For our personal taste, we probably would have amped it up more, but we wanted it to have nice flavor, but not overpowering. The good news is that the 3 of us were pleasantly surprised by the recipe.

Tonight and tomorrow, I think we have more than enough leftovers!

[cwcdesign]

On Tuesday, I baked a batch of black & white brownies from KAF to split between the boys and a presentation of packaging for our Christmas Bake Sale. I have the recipe permanently doubled. What I like about it is that although it uses white chocolate, you cannot tell that it is white chocolate and this time I used Penzey's ground nutmeg instead of grating fresh - it really amped up the flavor and it tasted more like the holidays.

BakerAunt, I almost bought Sift at the store the other day - I should see if they still have it.

[cwcdesign]

Thanks, swirth!

I have the ingredients on hand to try this recipe for Pumpkin Latte coffee cake
When I can find the time. I’m also going to make my own pumpkin spice blend - it’s not too hard ?

Pumpkin Latte Coffee Cake

[cwcdesign]

Rascals, my heartfelt prayers go out to you. I join the others in appreciation as I always enjoy reading your comments. Please continue to read and comment when possible.

[cwcdesign]

The house we lived in for 27 years in MA had been a Greek Revival, then turned on its side, moved backed from the road and added on to as a summer house. There was a tiny basement and the rest was crawl space which was very porous. In the fall, when the mice started moving in to keep warm, we would use DeCon bait which would make them thirsty and then they’d go looking for water. The only time we might have one die in the walls is when we’d forget to bait - that taught us - there was nothing you could understand do about the smell.

[cwcdesign]

A couple of years ago, Mrs Cindy gave me a half bottle of vanilla she’d kept going with vodka and used vanilla beans, so I keep adding small amounts of vodka and vanilla beans as it goes down. I do need some more vodka - the only things I use it for are the vanilla, my penne vodka and pie pastry ?

[cwcdesign]

We are gearing up for our annual bake sale, so yesterday I made a gluten-free vegan (only mine wasn’t because all I had was regular milk) pull apart apple bread.
I had some issues with the recipe, but it was surprisingly good. My friend who had to go gluten-free later in life liked the texture - she said it wasn’t gritty - I used the KAF blend. My sister said most GF people she knows prefer it.
The first thing I changed was the author said to proof rapid rise yeast. I didn’t; I mixed the instant in with the dry ingredients. Then I missed the note at the bottom that said not to stuff all the dough in the pan which I had already done, so the cooking time took about 15 minutes longer and I think that may have dried it out a little bit. I have to see how it holds up today - for a Bake Sale you don’t want things that don’t keep. I also think this was a bit fiddly for a sale but I might try it again.
The next recipe to try is my sister’s GF chocolate chip cookies, which she said are lacey and crisp

[cwcdesign]

Rascals,
I have this one which I think I bought with a coupon at Bed Bath & Beyond or I used rewards points at Amazon (I don't think I spent $40)
https://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_2_sspa?ie=UTF8&qid=1508768582&sr=8-2-spons&keywords=oxo+v+slicer+mandoline&psc=1

I used to have a fancy Cuisinart (I think) one but it was definitely dangerous, took up lots of storage space, was hard to clean and got rusty. I don't use this one terribly often, but I like having it. It's easy to clean and it doesnt take up much room - all the blades store in it. It also has has nice plastic holder for the Vegas to protect your fingers.

[cwcdesign]

It was recommended to buy trail mix as emergency food pre-hurricane. Since it was on sale I bought 2 large bags, one being tropical fruit mix. Recently, I went looking for recipes to use it up. KAF has a recipe for a tropical fruit cake that I wanttotry, but I don't know what you can sub for coconut flour.

The other recipe I found was for Rum-soaked Tropical Fruit Oatmeal cookies which I made today having soaked the fruit over night. They are OK, but we're going to wait til tomorrow to see if they age well overnight. It may be the fruit mix - Will likes the cookie base - I think it's a little too sweet. Will report back tomorrow.

They tasted better after mellowing, but I think I will find another oatmeal cookie and different tropical fruit mix. I did take more than half of them to work and my younger coworkers enjoyed them, those who don't drink alcohol didn't - no surprise there.

• This reply was modified 8 years, 1 month ago by cwcdesign.

[cwcdesign]

Having just gotten off work when I replied (and cuz I haven’t made tenders in a while) BakerAunt reminded me that I would sometimes mix the Buffalo sauce with mayo. I second mixing Parmesan in with the breadcrumbs

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